Archive for May, 2009

caponata3web

Caponata, we know it’s you – An eggplant caponata a little different

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17 years ago
by silvia in , , ,
Caponata, lo sappiamo che sei tu – Una Caponata un pò diversa Caponata is very ancient recipe, it’s a typical Sicilian dish with eggplants, onions, celeri, capers, tomatoes, olives. The eggplants are traditionally fried and the whole dish is sweet and sour due to the sugar/vinegar mixture. [...]
tartinepoireau2web

The fake tartine – Potato tartine with mushrooms and leeks, topped with fontina cheese

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17 years ago
by silvia in ,
La fausse tartine – Tartine de pomme de terre aux champignons, poireaux, et  gratinée à la fontina Another one of those words that will be tough to translate…what is a tartine? A toast? When we talk about tartine, we think baguette or pain de campagne (country bread), so it’s a slice of bread [...]
kamutspirals7web

We want it curly and tasty – kamut spirals with olive pesto and grilled zucchini

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17 years ago
by silvia in , ,
La vogliamo riccia e saporita – Fusilli di kamut con pesto di olive e zucchine Kamut is also called Khorasan wheat, it’s an ancient wheat and is a part of organic agriculture, its does not need any pesticides or chemicals to grow unlike regular wheat. It’s also very rich in protein, it contains [...]
gateaurhubarbe8web

So tender – Soft rhubarb cake with honey and chestnut flour

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17 years ago
by silvia in
Un gateau tout doux – Moelleux à la rhubarbe avec miel et farine de marrons I love baking with chestnut flour, it has such a wonderful smell, and its taste is so refined. When you start baking with all kinds of flours, such as quinoa flour, chestnut flour, coconut flour, etc… white flour seems so [...]
saladefeve4web

Summer treat – fava bean, roasted red peppers, feta salad on tomato carpaccio

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17 years ago
by silvia in , ,
Plaisir d’été – Salade de fèves, poivrons grillés, feta et menthe sur carpaccio de tomates It looks like summer is coming…at least in San Francisco, it might be a false alarm, but I am in such a summer mood those days. Today is a very hot day, sunny, no wind (what a day for the city, the wind is [...]
portobellosemoule2web

Not that plain – Taboule with pistachios, cranberries and mint on grilled portobello

3
17 years ago
by silvia in , , ,
Pas si nature que ca – Taboule aux pistaches, airelles et menthe sur portobello grillé I made this taboule as an accompaniment to a Tagine, so why not stuff some portobello with it.  I used portobellos just because I bought  five of them for a dinner party, and I ended up not preparing them, so [...]
pureelentilles2web

Pink and pinkier – Red lentils and carrot purée with almond milk, ginger and spices

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17 years ago
by silvia in ,
Rose et plus rose encore – Purée de lentilles corail et carottes épicee au lait d’amandes et gingembre Deliciously smooth…I wanted to try making a purée with almond milk, which is lighter than coconut milk, and the light version has only 40 calories per serving. I found the regular almond milk to [...]
crevettescoco5web

Simple and simplier! – Herbed tiger shrimps with sautés spinach and white beans

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17 years ago
by silvia in ,
Simple, mais pas si simple que ça! – Gambas aux épinards sautés et cocos More on the shrimp section…simple dish yet very tasty… Sometimes I like to have a simple dish, just a few ingredients and not too much complexity in terms of flavors. This is one of those days. I had somehow a chaotic day [...]
solepureefenouil5web

For a romantic dinner – Sole fillet with olives, capers and lemon on thyme fennel and squash purée

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17 years ago
by silvia in ,
Pour un diner romantique – Filet de sole aux olives, tomates cerise, câpres, citron à la purée de fenouil et courge au thym What better than this nice sole for a light romantic dinner? Flavorful but not overpowering, fullfilling enough that you don’t feel like you are starving for the rest of [...]
brusselbeansoup3web

Trop chou!! – Brussel sprouts velouté with cannelli beans and thyme

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17 years ago
by silvia in ,
Trop chou!! – Velouté de choux de Bruxelles aux cocos et thym Brussels sprouts are round, small and cute, and many people find them heavy to digest due to their high content in sulfur. They tend to have a strong flavor, but I think that’s what makes them particular. They are from the cabbage [...]
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